Keep the germs away -- ok, so I don't know that for sure, but it certainly tastes delicious!
1 t olive oil
1/2 t red pepper flakes
1 yellow onion, diced
2 T minced -fresh- ginger
4 carrots, peeled & sliced into rounds
1 large sweet potato
2 C vegetable broth (home made is ideal, pre-packaged is fine)
3 C water
1 t dried thyme
1 t ground cardamom
1 orange, juiced & zested
In a large soup pot, over medium heat, combine olive oil, pepper flakes, onion & ginger.
Saute for 2 minutes until the onions are translucent.
Add carrots and potato -- cook until fork tender (meaning a fork just about goes into the carrot with ease).
Add broth and water. Bring to a boil and then reduce to a simmer as soon as it starts boiling. Cook for 10-15 minutes (until vegetables are very soft).
Remove from heat, and puree with an immersion blender, (or in food processor or blender).
Add the thyme, cardamom, orange juice and zest.
This soup jars and freezes well.